QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation

BACKGROUND: The volatile metabolites produced by Saccharomyces cerevisiae during alcoholic fermentation, which are mainly esters, higher alcohols and organic acids, play a vital role in the quality and perception of fermented beverages, such as wine. Although the metabolic pathways and genes behind...

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Detalles Bibliográficos
Autores principales: Eder, Matthias, Sanchez, Isabelle, Brice, Claire, Camarasa, Carole, Legras, Jean-Luc, Dequin, Sylvie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5831830/
https://www.ncbi.nlm.nih.gov/pubmed/29490607
http://dx.doi.org/10.1186/s12864-018-4562-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5831830/
https://www.ncbi.nlm.nih.gov/pubmed/29490607
http://dx.doi.org/10.1186/s12864-018-4562-8

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